Recipes

Please click the following links to see what I’ve been cooking recently! Some recipes are my own creations, while others are borrowed and/or amended. Some include nutrition facts using Food Processor analysis software.

I always use a rainbow of veggies and some cheese, but the rest varies depending on my mood. The (+) stands for whatever you want to include to make the pizza a bit more exciting (and ideally, to boost the protein content) – for example, chicken sausage, eggs, a different cheese, pesto or tomato sauce as a base, etc. It also stands for extra nutrition – aim for a whole wheat pizza dough and load up on veggies to boost the vitamin, mineral and fiber content. I love Trader Joe’s whole wheat pizza dough, as it is fast and easy to use, cheap, nutritious, and freezes nicely. One ball of dough is enough for 2 thin crust pizzas (1 pizza feeds two people), which I recommend if you’re trying to keep the calories under control (and if you’re like me and want to save room for a little wine and dessert). Related posthere.

Another variation on Mini Magoo’s granola from Borough Market in London, this time with coconut flakes, a greater variety of nuts/seeds, and a bit more of a ginger kick. My favorite granola thus far. Gluten free and vegan. Related post here.

This is a variation on Mini Magoo’s granola, which I always used to buy in Borough Market in London. Crunch, slightly sweetened, and full of healthy fats and whole grains, it’s a great way to start your morning! Related post here.

I’m not usually one for GF, vegan baked goods, and these aren’t *exactly* low calorie, but they taste incredible and are packed with a ton of nutrients! So if you’re going to eat a cookie, go ahead and give this one a try.

I made these sandwiches for brunch recently with some thinly sliced farmer’s market apples on the side and it was so delicious!! Classic and simple, yet the combination of flavors (aged cheddar, maple syrup, rosemary, onion, salt and pepper) was complex and, well, perfect. I’m convinced that maple syrup makes everything taste better. 🙂 Perhaps not the *healthiest* sandwich in the world, but with whole grain bread, fresh fruit, perhaps some leafy greens and a hot cup of coffee on the side, not a bad way to start a Sunday…! Recipe here.

I’m a big fan of the NY Times Recipes for Health Series – tons of great recipes on that site. Also, when I’m in a vegetarian/vegan mood, I turn to my friend Kathy’s site, Healthy. Happy. Life. Every time I see her photos I get hungry and/or want to run to my nearest farmer’s market!

Check back for more recipes as I’ll be updating this page on a regular basis.

Happy Cooking!

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Welcome to FFR

Hi, I'm Claire! I’m a Registered Dietitian Nutritionist (MS, RD, CDN) and a Road Runners Club of America certified coach. This is where I share my latest adventures in running, racing, food & travel! If you'd like to work with me, please visit my professional website, Eat for Endurance.